Minestrone with pesto alla Genovese is a dish that fuses a refreshing blend of fresh vegetables and legumes with Ligurian pesto sauce – made without the pine nuts in this case. The recipe is rather simple, finishing the minestrone soup with a dollop of basil.
The history of minestrone with pesto
Even though Liguria sits on the Mediterranean sea, several of the region's traditional dishes capitalize on the flora and fauna of the hinterland as, during the 15th century, inhabitants steered clear of the coast to protect themselves and their food from the Saracen pirate raids. They began growing food inland, and the region's mild climate actually facilitated the cultivation of vegetable gardens, ultimately leading to an abundance of veggie-centric recipes.
The right pasta
Bricchetti, also called ditalini, is perfect – this variety tends to look like broken spaghetti. Though any short pasta works for this recipe – or any long variety, such as trenette, if you break it up with your hands. Use an egg-free pasta, though, as the consistency of egg pasta renders it less ideal for the soup.
Minestrone with Pesto Recipe
Ingredients:
1 carrot
1 celery stalk
2 potatoes
7 oz. borlotti beans
7 oz. green beans
2 zucchini
2 tomatoes
3 oz. borage
1/2 head cabbage
5 oz. chard
11 oz. bricchetti pasta (or broken spaghetti)
1 onion
1 clove of garlic
4 oz. Pecorino
extra-virgin olive oil
salt
2 Tbsp. pesto without pine nuts
A few fresh basil leaves
Method:
Soak the barlotti beans overnight.
Peel the potatoes and cut them into chunks. Clean, peel, and slice the carrots, zucchini, tomatoes, cabbage, borage, celery, chard, and green beans. Rinse the beans. Peel the onion and slice it. Then peel the garlic clover. Transfer the onion and garlic to a large pot with a drizzle of oil. Sauté until the onion turns golden brown, then add all the other vegetables and beans to the pot.
Add enough water to cover the vegetables and cook for about 2 hours over low heat. If necessary, add more water as it cooks. Once the vegetables are cooked and seasoned, add the pasta. Cook until pasta is ready and turn off the heat. Distribute into serving bowls, then add 2 Tbsp. pesto, grated Pecorino, and fresh basil leaves. The soup is perfect when served warm and it tastes even better the next day!
A few more tips
Add a Parmigiano cheese rind to the vegetables when cooking, which releases a richer flavor with some added texture. If you prefer a thicker consistency, once the potatoes are cooked, mash them with a fork, which results in a creamier soup.